A salad is a great option for a light lunch or dinner, or a wonderful snack served to hungry guests at the very beginning of a festive meal and significantly boosts their mood. Make salads with green peas, a delicate yet satisfying staple.
Salad with green peas and croutons
Ingredients: - 150 g fresh green peas; - 1 cucumber; - 2 green lettuce leaves; - 2 slices of white loaf; - 30 g of dill and green onions; - 60 ml of olive oil; - salt.
Cut the crusts off the loaf slices, cut the centers into cubes, drizzle with olive oil (20 ml), sprinkle with a pinch of salt and spread on a baking sheet. Bake them at 180oC until golden brown and crisp. Transfer them to a tray and cool. Cut the cucumber into cubes, chop the dill and green onions, and tear the lettuce leaves. Combine prepared vegetables and green peas in a small salad bowl, drizzle with the rest of the olive oil, salt to taste and mix well. Sprinkle with croutons on the salad and serve immediately until they are wet.
Hearty salad with green peas
Ingredients: - 400 g of canned green peas; - 250 g of boiled chicken breast; - 1 small purple onion; - 2 green apples (granny smith, golden); - 1 lemon; - 100 g of 20% sour cream; - 25 ml of olive oil; - a pinch of freshly ground black pepper; - 1/2 tablespoon salt.
Peel the onion and chop finely. Squeeze the juice from the lemon, pour over the onion and leave to marinate for 15-20 minutes. Peel the apples, cut the cores and cut the flesh into small pieces. Chop the chicken fillet or punch it into fibers with your fingers. Drain the green peas. Combine meat, fruit, beans, and onions with the marinade.
Season the salad with sour cream, olive oil, pepper it, salt and stir until the components are evenly distributed. Let the appetizer sit for at least half an hour for a richer taste.
Salad with green peas, bacon and nuts
Ingredients: - 300 g fresh or frozen green peas; - 6 strips of bacon; - 100 g dried unsalted cashews; - 50 g green onions; - 200 g watercress or arugula; - 50 ml of olive oil; - 25 ml each of light wine vinegar and lemon juice; - 20 g of mustard; - 1/3 tsp ground black pepper.
Dry the bacon in the oven or fry in a skillet and cut into strips. Prepare green peas. If you took a frozen product, let it thaw and put it in boiling water for 2 minutes. Place the beans, green onion rings in a salad bowl, season with olive oil, wine vinegar, lemon juice and mustard sauce and refrigerate. Add bacon, watercress or arugula and whole nuts to the salad just before serving.
